RHUBARB
74. RHUBARB is in reality not a fruit, but it is always considered as such because it is cooked with sugar and served as a fruit. It has the advantage of coming early in the spring before there are many fruits in the market. As it contains a large quantity of oxalic acid, it is very sour and must be cooked with considerable sugar to become palatable, the addition of which makes the food value of cooked rhubarb very high. Rhubarb is much used for pies and is frequently canned for sauce. It is also used as a cheap filler with a more expensive fruit in the making of marmalades, conserves, and jams.
The stems of some varieties of rhubarb are characterized by a great deal of red color, while others are entirely green. The red rhubarb makes a more attractive dish when it is cooked and served than the green, but it has no better flavor. The outside of the stem has a skin that may be removed by catching hold of it at one end with a knife and stripping it off the remainder of the stem. It is not necessary to remove the skin from young and tender rhubarb, but it is often an advantage to remove it from rhubarb that is old. It should be remembered that the stems of rhubarb contain considerable water and so require very little liquid in their cooking.
75. STEWED RHUBARB.--Two methods of stewing rhubarb are in practice, the one to select depending on the way it is preferred. In one method, which keeps the pieces whole, the sugar and water are brought to the boiling point before the rhubarb is added, while in the other, the rhubarb is cooked with water until it is soft and the sugar then added.
STEWED RHUBARB
(
Sufficient to Serve Six
)
- 2 c. sugar
- 1/2 c. water
- 1 qt. cut rhubarb
Mix the sugar and water in a saucepan and bring to the boiling point. Wash the stems of the rhubarb and cut into inch lengths. Add the rhubarb to the sirup and cook until it is tender enough to be pierced with a fork. If desired, a flavoring of lemon peel may be added. Turn into a dish, allow to cool, and serve.
If the other method is preferred, cook the rhubarb with the water until it is soft and then add the sugar.